Frankie Chicken (Mumbai-Style Chicken Wraps)

Cut chicken thighs into thin strips. In a bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, cumin, garam masala, and salt. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken strips in a single layer (work in batches if needed). Cook for 4–5 minutes per side until golden and cooked through. Transfer to a plate.

In the same skillet, add remaining 1 tablespoon oil. Add sliced onion and bell pepper. Sauté over medium heat for 3–4 minutes until slightly softened and lightly charred. Season with a pinch of salt.

In a separate dry skillet or on a tawa, warm each paratha or tortilla over medium heat for about 30 seconds per side until pliable and lightly spotted. Stack on a plate and cover with a clean kitchen towel.

Lay a paratha flat. Spread a spoonful of mint-coriander chutney over the center. If using tamarind chutney, drizzle a little on top. Place a portion of cooked chicken and some sautéed vegetables in a line down the middle. Sprinkle with fresh cilantro. Squeeze a lime wedge over the filling. Fold the bottom edge over the filling, then fold in the sides and roll tightly. Repeat with remaining parathas.

For a crisp exterior, place each roll seam-side down in a lightly oiled hot pan for 1–2 minutes per side until golden brown. Slice in half diagonally before serving.